Chicken pie

By admin
25 December 2013

Serves 8

1 litre (4 cups) water

1 whole chicken

1 bay leaf

2 chicken stock cubes

15 ml (1 tablespoon) oil

1 onion, chopped

250 g (1 packet) mushrooms, sliced

30 ml (2 tablespoons) cake flour

125 ml (1/2 cup) milk

salt and pepper

1 roll (300 g) short crust pastry or puff pastry

1 egg, beaten

Place the chicken and water in a large saucepan and add the bay leaf and chicken stock cube. Bring to the boil and simmer for 30-45 minutes or until chicken is cooked. Leave to cool, remove the meat from the bones and cut the meat into smaller pieces.

In a large pan heat the oil and fry the onion until soft. Add the mushrooms and fry until cooked. Add the chicken and mix well. Sprinkle the flour over and fry for a few minutes. Add the milk and mix well. Simmer until the sauce has thickened and season with salt and pepper. Spoon the chicken filling in a greased ovenproof dish. Roll out the dough and cut out a large piece to cover the pie and smaller shapes for decoration. Brush with egg and bake for 20-25 minutes or until the dough is golden brown.